Brown Butter Almond Croissants

Instructions

1. 1

   Preheat the oven to 200°C (400ºfF) and line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the croissants from sticking to the baking sheet.

2. 2

   In a small saucepan, melt the brown butter over medium heat until it turns golden brown.

   Tip: Stir occasionally to prevent burning.

3. 3

   Remove the brown butter from the heat and stir in the granulated sugar until dissolved.

   Tip: This step helps create a rich, caramel-like flavor in the croissants.

4. 4

   In a large mixing bowl, whisk together the flour, instant yeast, and salt.

   Tip: Use a whisk to combine the dry ingredients evenly.

5. 5

   Add the eggs one at a time, whisking until well combined after each addition.

   Tip: Make sure to whisk until the eggs are fully incorporated into the dough.

6. 6

   Gradually pour in the almond milk, whisking until the dough comes together in a shaggy mass.

   Tip: Don't overmix the dough at this stage, as it can become tough.

7. 7

   Add the softened butter and mix until the dough is smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment or mix by hand until the dough is well combined.

8. 8

   Roll out the dough to a thickness of about 3mm (1/8 inch) and cut into long, thin triangles.

   Tip: Use a pastry cutter or a sharp knife to cut the dough into triangles.

9. 9

   Place a slice of almond on each triangle, leaving a 1cm (1/2 inch) border at the top.

   Tip: This step adds a nice crunch and flavor to the croissants.

10. 10

    Fold the dough over the almond and press the edges to seal.

    Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking.

11. 11

    Place the croissants on the prepared baking sheet, leaving about 1cm (1/2 inch) of space between each one.

    Tip: This step helps the croissants bake evenly and prevents them from sticking together.

12. 12

    Brush the tops of the croissants with a little bit of water and sprinkle with confectioners' sugar.

    Tip: This step adds a nice sweetness and texture to the croissants.

13. 13

    Bake the croissants for 15-20 minutes, or until they are golden brown.

    Tip: Keep an eye on the croissants during the last 5 minutes of baking, as they can go from golden to burnt quickly.

14. 14

    Remove the croissants from the oven and let them cool on a wire rack for 5-10 minutes.

    Tip: This step helps the croissants cool down and sets their shape.

15. 15

    Serve the croissants warm, dust with confectioners' sugar if desired.

    Tip: These croissants are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.